Peanut Butter Whoopie Pies with Nutella Cream Cheese Frosting

By Caryl

Ingredients

• Whoopie Pies:
• 1 3/4 c all-purpose flour
• 1 t baking soda
• 1 t baking powder
• 1/2 t salt
• 1/2 stick unsalted butter, room temperature
• 4 tbl vegetable shortening
• 1/2 c packed brown sugar
• 1 c creamy peanut butter
• 1 t vanilla extract
• 2 large eggs
• 1 1/2 cups buttermilk
• Nutella Cream Cheese Frosting:
• 8 oz cream cheese, close to room temperature
• 2 tbl unsalted butter, room temperature
• 1 c powdered sugar, sifted
• 3/4 c Nutella
• 1 t vanilla extract

Details

Adapted from someoneleftthecakeoutintherain.wordpress.com

Preparation

Step 1

Whoopie Pies:

Position a rack in the center of the oven and preheat to 375 degrees. Spray whoopie pie pan with baking spray.

Sift together flour, baking soda, baking powder and salt.

In the work bowl of a stand mixer fitted with the paddle attachment, beat together butter, shortening, brown sugar, peanut butter and vanilla until light and creamy. Add the eggs, one at a time, stopping to scrape down the sides of the bowl between additions.

Add 1/2 of the flour mixture, beating on medium speed, just until combined. Stop the mixer and 1/2 of the buttermilk. Beat on medium speed until combined. Repeat with the remaining flour mixture and buttermilk, beating until thoroughly combined and scraping down the sides of the bowl.

Drop about 2 tablespoons of batter into each pie cavity. Bake about 16 minutes, until the cakes begin to brown at the edges and are firm to the touch. Remove from the oven and let the cakes cool on the sheet for at least 5 minutes before transferring them to a rack to cool completely.

Nutella Cream Cheese Frosting:

In the bowl of an electric mixer, cream together cream cheese and butter until smooth. Add powdered sugar and combine. Add Nutella and vanilla and mix until completely incorporated. Don’t over-mix!

Spread on the pies and enjoy!